Happy National Kahlua Day, celebrate with these Boozy Bacon Wrapped Shrimp!
Recipe recreated from the "Kahlua Shrimp" from Rocca Mar restaraunt in Mazatlan Mexico.
1 package of thin sliced bacon
4 Oz block of Pepper Jack Cheese
20 Extra Jumbo or Colossal shrimp
2 Tbs of salted butter
8 oz Kaluah
1 oz Pancake Syrup
Cut cheese slices into matchstick sized pieces that are 1/4 inch by 3 inches in length.
Partially cook bacon strips so the fat is rendered and still limp enough to wrap around shrimp. Place on paper towel to absorb bacon fat. Cut each slice of bacon in half.
Clean and devein shrimp leaving tail on.
Place jalapenos under broiler and blacken all sides. Place blackened jalapenos in paper bag and leave sealed for 10 minutes. Peel glossy skin layer from each pepper. Slice each pepper in half and remove seeds. Slice each half into 4 matchstick sized pieces.
Preheat over to 425
To assemble shrimp, place a jalapeno and cheese matchstick into crevice of shrimp where vein was removed and then wrap the 1/2 slice of bacon around the shrimp to hold in the cheese and jalapeno.
Line a baking pan with foil and coat with a thin layer of butter so the shrimp bundles will not stick. Place shrimp bundles on the foil leaving 1/2 inch space between each.
Place in oven 15-20 minutes or until bacon is crisp and shrimp is pink and somewhat firm to the touch.
To make sauce, combine Kahlua, syrup, and butter in small sauce pan. Heat sauce under medium high heat until boiling cook until mixture is reduced and becomes syrupy like consistency. Add salt to taste.